Chocolate Fudge Cake For The Cake 300g x Caster Sugar 150g x Light Brown Sugar 300g x Plain Flour (sifted) 100g x Dark Cocoa Powder (sifted) 12g x Bicarbonate of Soda 6g x Baking Powder 1/2 tsp x Fine Sea Salt 5 x Medium Eggs 250ml x Buttermilk 200ml x Vegetable Oil (+ extra for greasing) 2 tsp x Vanilla Bean Paste or Vanilla Extract 1. Preheat the oven to 180°C or 160°C Fan and grease and line 2 cake tins. 2. Mix all the dry ingredients together in a mixing bowl, make a well in the centre, and add in the wet ingredients. Beat well to a smooth batter. 3. Share the mixture equally between the two cake tins and bake for 30 minutes or until a skewer comes out clean. Leave to cool in the tins for 10 minutes before removing and placing on a wire rack to cool completely. Chocolate Fudge Frosting 200g x Dark Chocolate (70% Cocoa Solids) 500g x Icing Sugar 50g x Dark Cocoa Powder 300g x Soft Butter 100ml x Milk 1 tsp x Vanilla Bean paste or Vanilla Extract Chocolate Shavings To Decorate 1. To make the frosting, break the chocolate into pieces and place it into a heatproof bowl over a pan of simmering water. Make sure the water doesn’t touch the bowl. Heat until melted, remove from the heat, and leave to cool slightly. 2. Sift together the icing sugar and cocoa powder and beat the butter until creamy. Next, add in half of the icing sugar mixture and beat until combined. Add in the rest of the icing sugar mixture and continue to beat until smooth. Slowly mix in the cooled chocolate along with the milk and vanilla bean paste. Mix until smooth. To Assemble the cake Cut each cake into 3 layers and then stack them back up spreading the chocolate fudge frosting between each layer. Use the remaining frosting cover and smooth over the sides and top. Finish with some chocolate shavings and enjoy! Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel 6 Layers of Chocolate Fudge Cake Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

Indulge in the timeless elegance of British cuisine with our latest YouTube creation: British Prawn Cocktail | The Old Classic We Love Making. In this recipe tutorial, I will guide you through the simple steps to create this delicious British classic. I hope you enjoy it! Check out the full written recipe here: https://www.pinchofmint.com/post/british-prawn-cocktail-recipe-the-old-classic-we-love-to-make #Prawncocktail #Recipe #shrimpcocktail Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

Strawberry Coulis 300g x Fresh Strawberries 60g x Caster Sugar Juice of 1 Lemon 1. Begin by making a strawberry coulis. Remove the tops and cut the strawberries into quarters. Place into a saucepan with the caster sugar and lemon juice and place over medium-high heat. Cook until the strawberries begin to break down and the liquid looks shiny like a syrup. This will take around 5 minutes. Blend until smooth and pass through a sieve if you want to remove the seeds. Place into a bowl and leave to cool. #recipe #recipes #cooking

Chocolate Fudge Cake For The Cake 300g x Caster Sugar 150g x Light Brown Sugar 300g x Plain Flour (sifted) 100g x Dark Cocoa Powder (sifted) 12g x Bicarbonate of Soda 6g x Baking Powder 1/2 tsp x Fine Sea Salt 5 x Medium Eggs 250ml x Buttermilk 200ml x Vegetable Oil (+ extra for greasing) 2 tsp x Vanilla Bean Paste or Vanilla Extract 1. Preheat the oven to 180°C or 160°C Fan and grease and line 2 cake tins. 2. Mix all the dry ingredients together in a mixing bowl, make a well in the centre and add in the wet ingredients. Beat well to a smooth batter. 3. Share the mixture equally between the two cake tins and bake for 30 minutes or until a skewer comes out clean. Leave to cool in the tins for 10 minutes before removing and placing on a wire rack to cool completely. Chocolate Fudge Frosting 200g x Dark Chocolate (70% Cocoa Solids) 500g x Icing Sugar 50g x Dark Cocoa Powder 300g x Soft Butter 100ml x Milk 1 tsp x Vanilla Bean paste or Vanilla Extract Chocolate Shavings To Decorate 1. To make the frosting, break the chocolate into pieces and place into a heatproof bowl over a pan of simmering water. Make sure the water doesn’t touch the bowl. Heat until melted, remove from the heat and leave to cool slightly. 2. Sift together the icing sugar and cocoa powder and beat the butter until creamy. Next, add in half of the icing sugar mixture and beat until combined. Add in the rest of the icing sugar mixture and continue to beat until smooth. Slowly mix in the cooled chocolate along with the milk and vanilla bean paste. Mix until smooth. To Assemble the cake Cut each cake into 3 layers and then stack them back up spreading the chocolate fudge frosting between each layer. Use the remaining frosting cover and smooth over the sides and top. Finish with some chocolate shavings and enjoy! #chocolatefudgerecipe #chocolatefudgecake #chocolatecake

In this recipe tutorial, I let you into the secret to hollandaise sauce. This can be a tricky sauce to master but if you follow these tips i'm sure you'll be making perfect hollandaise sauce in no time! Hollandaise sauce is a rich and creamy emulsion sauce with a velvety texture and a buttery, tangy flavour. It is a classic French sauce and one of the five mother sauces in traditional French cuisine, known for its versatility and luxurious taste. The sauce is typically served warm and is a favourite accompaniment for eggs Benedict, vegetables, fish, and other dishes. Check out the written recipe below and enjoy! Hollandaise Reduction 150ml x White Wine Vinegar 1 x Banana Shallot (Finely Sliced) 2 x Sprigs of Thyme 1tsp x Black Peppercorns Method Place the vinegar, sliced shallot, thyme and peppercorns into a saucepan. Place over the heat and bring to a boil. Boil until the liquid reduces by half the amount. Pass through a sieve, save the liquid and discard the aromatics. Leave to cool before using. Hollandaise Sauce 1 Tbsp x Hollandaise Reduction (Lemon Juice or White Wine Vinegar) 2 x Egg Yolks 200g x Clarified Butter (Or Melted Butter) Juice of half a Lemon Pinch of Salt Method Place a saucepan over the heat and bring to a gentle simmer. Place 1 Tbsp of hollandaise reduction into a heatproof bowl and add in the egg yolks. Whisk together. Place the bowl over the pan of simmering water and whisk continuously until the mixture becomes pale in colour, thick and almost doubled the size. Be careful not to scramble the eggs. Take from the heat and gradually whisk in the clarified butter/melted butter until fully incorporated. Season to taste with the juice of half a lemon and a pinch of salt. #hollandaise #hollandaisesauce #recipe Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

Chicken Meatball Pasta, Creamy Mushroom Sauce Serves 4 The Meatballs 500g x Chicken Mince 1 x Clove of Garlic (finely grated) 2 x Spring Onions (finely sliced) 1 tsp x Dijon Mustard Pinch of Salt & White Pepper 20ml x Olive Oil for Frying The Sauce 1 x Large Brown Onion (or 2 small) 250g x Chestnut Mushrooms (thinly sliced) 2 x Cloves of Garlic (finely grated) 150ml x White Wine 350ml x Chicken Stock 300g x Creme Fraîche 10g x Chives (finely sliced) Salt & Pepper to Taste Wild Rocket to Garnish Pasta 340g x Dried Pasta (based on 85g per portion) Salted Boiling Water 1. Place 500g of chicken mince into a mixing bowl, add in the grated garlic, chopped spring onions, dijon mustard, salt, and white pepper, and mix until fully combined. Roll into 12 equal-sized meatballs. 2. Next, place a frying pan over high heat and drizzle in 20ml of olive oil. once hot, place in the chicken meatballs and sear on each side until golden brown. Remove from the pan and set aside. 3. Place the same pan back over medium heat and add in the diced onions followed by a pinch of salt. Cook until soft, 2 to 3 minutes. Next, place in the sliced mushrooms a cook until they are also soft before adding in the grated garlic and cooking for a further 1 minute. 4. Pour in the white wine and bring it to a simmer until the liquid has reduced by half the amount, then add in the chicken stock and bring it back to a simmer before placing in the creme fraîche. Give it a good stir and place the meatballs back into the sauce. Turn the heat to low and gently simmer while you cook the pasta. 7. For the pasta, place a large saucepan of water over high heat, season generously with salt, and bring to a boil. Place in the pasta and cook to the packet instructions. Usually 8 to 10 minutes for al dente. 8. Taste the sauce and adjust the seasoning to taste with salt and pepper. Stir through the chopped chives before serving. 9. I recommend removing the meatballs from the sauce, this makes it easier to mix the pasta through the sauce. Place the pasta directly into the sauce from the pan and mix until the pasta is completely coated. Share the pasta and sauce over 4 bowls or plates and top with 3 meatballs on each one. Finish with a scattering of wild rocket leaves. Enjoy! #cooking #food #recipes Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

In this recipe tutorial, we're whipping up a mouthwatering Creamy Cajun Chicken Pasta that's as easy to make as it is delicious. Join me as I show you how to create this savory one-pot wonder that's perfect for busy weeknights or cozy weekends at home. Check out the written recipe below and enjoy! 20-minute Creamy Cajun Chicken Pasta | One-pot Recipe Serves 4 Cajun Seasoning 2 tsp x Smoked Paprika 1 tsp x Dried Oregano 1 tsp x Dried Thyme 1/2 tsp x Cayenne Pepper 1 tsp x Garlic Powder 1 tsp x Onion Powder 1/2 tsp x Ground Black Pepper 1/2 tsp x Salt Chicken Pasta 500g x Chicken Breast (2 chicken Breast) 25ml x Olive Oil 30g x Butter 1 x Large Brown Onion (Diced) 1 x Red Bell Pepper (Diced) 1 x Green Bell Pepper (Diced) 1 x Clove of Garlic (Finely Grated) 500ml x Chicken Stock 200g x Dried Pasta 80g x Cream Cheese 2 x Spring Onions (Finely Sliced ) Salt and Black Pepper (to taste) Method 1. To make the cajun seasoning, mix all of the ingredients together and place to one side until you’re ready to use it. 2. Next, cut the chicken breast into 1-inch cubes and coat in the seasoning. Cover and place into the fridge until you’re ready to use it. 3. To prepare the vegetables, cut the onion and peppers into small dice and grate one clove of garlic on a microplane. Finely slice the spring onions and place them into a bowl along with a pinch of the diced red and green peppers ready to garnish with later. 4. Place a large sauté pan over medium-high heat and add in the olive oil followed by the butter. Once the butter is foaming, add in the cajun chicken. Seal off the chicken and remove it from the pan onto a plate. You do not need to cook the chicken completely at this stage. Place the pan back over the heat. 5. Add in the onions and peppers and cook for 4 minutes until soft then add in the garlic and cook for a further 1 minute. Pour in the chicken stock and bring to a simmer, add the chicken back into the pan along with the pasta. Mix and place a lid on, cook for 8 minutes stirring halfway through. 6. After 8 minutes remove the lid and stir through the cream cheese. Taste to check the seasoning and adjust with salt and pepper if needed. 7. Serve and garnish with the chopped spring onion and diced peppers you put to one side earlier on. Enjoy! 0:00 Introduction & How To Make Cajun Seasoning 0:29 Preparing The Chicken 0:55 Preparing The Vegetables 1:41 The Cooking 3:06 Serve and Enjoy! #onepotpasta #creamycajunchickenpasta #cajunchickenrecipes Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

In this recipe tutorial, I will show you how to make English Muffins from scratch. English muffins are a type of small, round, flat bread with a soft texture, known for their slightly chewy interior and crispy exterior when toasted. They are typically split in half horizontally, creating two flat surfaces perfect for spreading butter, jam, or other toppings. English muffins are often enjoyed for breakfast or as a snack. Check out the written recipe below and enjoy! English Muffins (Makes 7 muffins) 200ml x Milk 20g x Butter 270g x Bread Flour (+ Extra for dusting) 3.5g x Fast Action Yeast 3g x Salt Semolina For Dusting Method 1. Warm the milk and butter in a saucepan over low heat until the butter melts and the milk is lukewarm. 2. Place the flour in a mixing bowl and make a well in the centre. Place the dried yeast on one side and salt on the other. 3. Pour the milk mixture into the centre. Mix to form a dough. Knead for 5 to 10 minutes until smooth and stretchy. Roll it into a ball and cover it with a damp cloth. Cover and prove for 1 hour. 4. Divide the dough into 7 equal portions, roll into balls, and place onto a baking sheet dusted with semolina. Sprinkle semolina over the dough balls and firmly press each one down. Cover and prove for 1 to 1.5 hours. 5. Place a frying pan over medium-low heat. Once hot place in the muffins (you may need to do this in batches) and cook for 7 to 8 minutes on each side until golden brown. Leave to cool before breaking open and enjoying. #englishmuffins #recipe #englishmuffin Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

Italian Meringue is the most stable meringue. But is it the most difficult to make? In this recipe video, I guide you through the simple steps to making Italian Meringue at home. It might be easier than you think. Check out the full written recipe below. Enjoy! Italian Meringue 2 x Egg Whites 200g x Caster Sugar 60ml x Water 1. Place the sugar and water into a heavy-bottom saucepan and place over medium heat. Heat without stirring until the sugar dissolves and the syrup reaches a soft ball stage on a sugar thermometer (115°C). Remove from the heat immediately. 2. Whisk the egg whites using the whisk attachment on a stand mixer to stiff peaks. Leave the mixer running and gradually pour in the syrup until it is fully incorporated into the egg white. The meringue should be shiny, fluffy and hold its shape. Place the Italian meringue into a piping bag. #italianmeringue #meringue #recipetutorial Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

In this video, I show you how to make the perfect sweet treat with these Mini Lemon Meringue Tarts. They are ideal to go onto an afternoon tea or just to eat as they are. To make this recipe it takes 3 key components, the perfect sweet pastry, a zesty lemon curd, and of course a fluffy Italian meringue to finish them off. These are all quite technical but also super fun to make. I hope you enjoy making them as much as I did! Check out the full written recipe below and enjoy! Mini Lemon Meringue Tarts Sweet Pastry 150g x Plain Flour 75g x Cold Unsalted Butter (Diced) 50g x Icing Sugar 1 x Egg Yolk Water To Bind If Needed 1. Begin by placing the plain flour and unsalted butter into a mixing bowl and rub between your fingers and thumbs until they form a breadcrumb-like consistency. 2. Next, stir in the icing sugar and drop in one egg yolk. Mix until it clumps together to form a pastry. You may need to add a splash or two of cold water to help it bind. 3. Wrap in cling film or parchment paper and rest in the fridge until needed. Lemon Curd 1 x Whole Egg 1 x Egg Yolk 50g x Caster Sugar 50ml x Lemon Juice 40g x Unsalted Butter (Diced) 1. Place into a heatproof mixing bowl the whole egg, egg yolk, caster sugar, and lemon juice and whisk together. 2. Place a saucepan 1/3 full of water over medium heat and bring to a simmer. Turn the heat to low and place the bowl with the egg/lemon mixture over the top. Whisk continuously until the mixture becomes foamy and thick. 3. Take off the heat and whisk in the diced butter. To finish whisk in an extra squeeze of lemon juice. Transfer into a bowl and cool in the fridge. Italian Meringue 2 x Egg Whites 200g x Caster Sugar 60ml x Water 1. Place the sugar and water into a heavy-bottom saucepan and place over medium heat. Heat without stirring until the sugar dissolves and the syrup reaches a soft ball stage on a sugar thermometer (115°C). Remove from the heat immediately. 2. Whisk the egg whites using the whisk attachment on a stand mixer to stiff peaks. Leave the mixer running and gradually pour in the syrup until it is fully incorporated into the egg white. The meringue should be shiny, fluffy and hold its shape. Place the Italian meringue into a piping bag. To Make the pastry tart shells 1. Roll out the pastry on a lightly floured surface to 1 to 2 mm in thickness (or as thin as you can get it) and then using a cookie cutter, cut out discs of pastry making sure they’re larger than the tart tins you’re using. Press the pastry into the tart tins leaving the overhang of pastry on at this stage and place into the fridge to rest for 20 minutes. 2. Next, prick the bottom of the tart shells using a fork or skewer and trim off the excess pastry. Press a piece of parchment paper into each tart shell and fill it with rice. This is in place of baking beans for blind baking. Bake in a preheated oven at 160°C Fan for 15 minutes. After 15 minutes remove the rice and bake for a further 10 minutes. Remove from the oven and leave to cool. To Assemble The Lemon Tarts Spoon the lemon curd into each pastry shell until halfway full and then pipe the Italian meringue directly on top, trying to create a nice peak. Finally, brown the meringue using a blow torch. Enjoy! #minilemonmeringuetarts #lemonmeringe #recipe Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

How to make sweet scones, perfect for A high tea (Recipe Tutorial). This recipe video will demonstrate how to make perfect sweet scones from start to finish. From making the perfect scone dough to cutting it correctly, glazing and baking it to perfection. This simple recipe is quick and easy to make and will impress whoever you cook them for. But one question. Jam or Cream First? Check out the full written recipe below and enjoy! Afternoon Tea Sweet Scones 250g x Self-Raising Flour 40g x Caster Sugar (+ Extra for Sprinkling) 65g x Unsalted Butter (Diced) 1/2 tsp x Baking Powder 1 x Egg Milk to Bind 1 x Beaten Egg (To Glaze) Method Place the self-raising flour, caster sugar, baking powder and butter into a mixing bowl. Rub the butter into the flour mixture using your fingers and thumbs until it resembles a breadcrumb-like consistency. Make a well in the centre and crack in 1 egg. Add a splash of milk and mix to bind and form a dough. Add the milk in small amounts until the dough comes together. Lightly flour a workbench and turn out the dough. Roll out the dough to 1.5 to 2 inches in thickness and cut out using a cookie cutter of your choice. Place the scones onto a baking tray lined with parchment paper. Cover with a clean tea towel and leave to rest for 20 minutes. Brush the tops with beaten egg and sprinkle with caster sugar before placing them into a preheated oven at 170°C fan for 18 to 20 Minutes. Place onto a cooling rack to cool before serving with jam and clotted cream. Enjoy! #scones #sweetscones #sconerecipes Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/

In this video, I guide you through making a simple homemade pizza dough from scratch and then demonstrate the easiest way to stretch it out by hand. This recipe is fun to make and a great one for all the family. See the written recipe below and enjoy! Pizza Dough (Makes 4 Bases) 500g x Bread Flour (Extra For Dusting) 7g x Fast Action Yeast 5g x Salt 325ml x Tepid Water 1. To make the dough, place the yeast into the tepid water, stir, and leave for 5 minutes to foam up. Place the flour and salt into a bowl, mix, and make a well in the centre. 2. Pour the yeast mixture into the flour and mix to form a dough. Turn out onto a lightly floured work surface and knead the dough until it’s smooth and stretchy. This will take 5 to 10 minutes. Roll into a ball and cut into 4 equal portions. Roll each portion into a ball. 3. At this stage you can freeze the dough in freezer bags, I'm freezing two today and making two. Or place into the fridge (covered) overnight for a slow prove. If using straight away cover with a damp cloth and leave for 1 to 2 hours. 4. To stretch the pizza base, place the dough ball onto a floured workbench and press out from the centre to create a saucer, flip it over and do the same again. Then, pick up the dough and gently stretch it out using your knuckles to reach your desired size. #pizzadough #recipe #homemade Subscribe: https://www.youtube.com/c/PinchofMintCookingChannel Follow: Website: https://www.pinchofmint.com Instagram: https://www.instagram.com/pinch_of_mint/ @pinch_of_mint TikTok: https://www.tiktok.com/@pinchofmint Facebook: https://www.facebook.com/pinchofmint/ Twitter: https://twitter.com/PinchOfMint Pinterest: https://www.pinterest.co.uk/Pinch_Of_Mint/_created/ The music used in this video is selected from Epidemic Sound. Explore yourself: https://www.epidemicsound.com/referral/z4ralr/